Avocado, Mango and Shrimp Salad Recipe || KIN EATS



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This light, refreshing shrimp salad is another 5/15 recipe from Liesl. Try it as a starter dish or make it a healthy entree…either way, it’s YUMMY!

avocado, mango & poached shrimp salad
 
In the summer it’s so nice to eat a light, cool salad for lunch or dinner.  Avocadoes are as good as they can get this time of year and lend a decadent creaminess to the sweet mango and bright lime that flavors the poached shrimp.  I think it would be a cute presentation to serve this is a butter lettuce cup.
 
Serves 4
 
1 pound large peeled, deveined shrimp
1 avocado — ripe but slightly firm, diced
1 c. mango — diced
2 green onions — white & green parts thinly sliced
juice of 2 limes
 
Garnish — fresh cilantro leaves (optional)
 
Fill a large bowl with lots of ice & water. 
 
Bring a medium saucepan of water & a couple tablespoons of kosher salt to a boil.  Add shrimp and cook for 2 minutes.  Drain shrimp in colander and immediately add to ice water.  Cool completely.
 
Prepare & combine your avocado, mango & green onion in a large bowl.
 
Add cooled to shrimp mixture.  Pour lime juice over salad and season with kosher salt and fresh ground pepper and olive oil.  Gently fold all ingredients together.

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